Foeniculum vulgare

Description

The leaves of fennel can be eaten both raw and cooked and have a delightful anise flavor. Young leaves are the tastiest, while older leaves can be tough. They are ideal as a garnish for both raw and cooked dishes and make a tasty addition to salads. Moreover, they help to improve digestion. The leaves can be dried, but since they can be harvested year-round, this is not necessary. If fennel grows in a warm and sheltered spot, leaves are available throughout the year. Both the leaf stalks and flower heads can be eaten raw or cooked and have a similar anise-like flavor as the leaves. Fennel seeds are often used as a seasoning in baked goods, bread, and fillings. They also have an anise-like flavor and are beneficial for digestion. The sprouted seeds can be added to salads, and essential oil can be made from the fully ripened and dried seeds, which serves as a flavoring. The cooked roots of fennel, which resemble parsnips somewhat, are also edible. Both the leaves and seeds can be used to make herbal tea.

Guilds